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Template:Selected article/doc

From Wikipedia, the free encyclopedia

For the generic version of this template, please see Template:Selected X

This template is used to configure the articles found in the Selected article section found on most Wikipedia Portal main pages. It is used on the article pages that are linked to the Selected article sub-page, e.g. Portal:Foo/Selected article/1. For the quickest and easiest way to create the Portal:Foo/Selected bar sub-page and related article links, use one of the {{Numbered subpages}} templates.

Usage

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{{Selected article
| image   = 
| caption = 
| text    = <!--- Required --->
| link    = <!--- Required --->
| archive =
}}

Parameters

[edit]

It is unnecessary to include braces, quotation marks or other wiki-markup in the template. The |text= parameter does allow the use of wiki-markup at the contributor's discretion.

|image=
Image relating to the subject of the article.
|caption=
Image caption, if any.
|text=
A brief summary of the subject.
|link=
name of the main article about the subject (without brackets)
[edit]
|archive=no
will remove the More selected articles link in the lower right corner.
|type=
Customize the text of the link. Default is "selected articles".
|subpage=
Name of the subpage. Defaults to "Selected article"
|more=
Customize the right footer link whole.

Example

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{{Selected article
| image   = Coq au vin.jpg
| caption = Coq au vin, a typical dish in French cuisine.
| text    = '''[[French cuisine]]''' is a style of cooking derived from the nation of France. It evolved from ...
| link    = French cuisine
}}

Will produce this:

Coq au vin, a typical dish in French cuisine.
Coq au vin, a typical dish in French cuisine.

French cuisine is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws. (Full article...)

See also

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Portal content templates

Main portal page formatting templates

Templates that configure links

Selected page templates, used on subpages of older portals

Related templates